Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C) and grease or line a muffin tin with muffin cups.
Step 2
In a large bowl, combine
Oat Flour (190 g)
,
Buckwheat Flour (60 g)
,
Baking Powder (4 g)
,
Baking Soda (5 g)
,
Italian Seasoning (9 g)
,
Dried Rosemary (3 g)
,
McCormick® Garlic Powder (10 g)
, and
Fine Sea Salt (3 g)
. Mix well.
Step 3
Add
Fresh Parsley (6 g)
,
Sweet Potato Purée (330 g)
,
Non-Dairy Milk (120 mL)
, and
Coconut Oil (60 mL)
to the large bowl. Mix until fully combined.
Step 4
Spoon batter equally between 12 muffin cups. Sprinkle with
Vegan Parmesan Cheese (to taste)
.
Step 5
Bake for 15-20 minutes or until a fork inserted comes out clean.
Step 6
Let cool for 5-10 minutes. Spread some cashew cheese or goat cheese on a biscuit if you like and enjoy!
